Greek Stuffed Eggplant Boats

Greek · 40 min · vegetarian, gluten-free, low-carb

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Ingredients

• 4 large Eggplants
• 3 tbsp Olive oil
• 1 small Red onion
• 3 Garlic cloves
• 1 cup Cherry tomatoes
• ½ cup crumbled Feta cheese
• ¼ cup chopped Fresh parsley
• 1 Lemon
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush with 1 tbsp olive oil and place on a baking sheet.
2. Bake eggplants for 20 minutes until slightly tender. Meanwhile, finely chop the scooped eggplant flesh, red onion, garlic, and cherry tomatoes.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté red onion and garlic until fragrant, about 2 minutes. Add chopped eggplant flesh and cherry tomatoes, cook for another 5 minutes.
4. Remove from heat and stir in crumbled feta, chopped parsley, juice of half the lemon, salt, and pepper.
5. Spoon the mixture into the baked eggplant halves and return to oven. Bake for an additional 10 minutes until the filling is heated through and slightly browned.
6. Serve warm, garnished with extra parsley and a squeeze of lemon juice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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